Raspberry Buttermilk Cake

Name: Raspberry Buttermilk Cake
Ingredients: 1/4 cup butter, softened; 2/3 cup sugar; 1 large egg; 1 tsp. vanilla; 1/2 cup buttermilk; 1 cup all purpose flour; 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. salt; 1-2 cups fresh (or frozen) raspberries (or other berries, or thickly sliced peaches, apricots or plums)

AuthorJulie

Yields1 Serving

1/4 cup butter, softened

2/3 cup sugar

1 large egg

1 tsp. vanilla

1/2 cup buttermilk

1 cup all purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1-2 cups fresh (or frozen) raspberries (or other berries, or thickly sliced peaches, apricots or plums)

Preheat oven to 400°F. Butter an 8" or 9" round cake pan.

In a largish bowl, beat the butter and sugar for a few minutes, until pale and fluffy. Beat in egg and vanilla. In a small bowl, stir together the flour, baking powder, baking soda and salt.

By hand or with the mixer on low speed, add the flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing each time until just combined.

Spread the batter into the pan, smoothing the top. Scatter raspberries overtop.

Bake for 25-30 minutes, until golden and springy to the touch.

Let cool for 10 minutes, then invert onto a cooling rack or plate, or eat warm, straight from the pan.

Categorycake

Ingredients